Best Lettuce Soup With Cucumber Croutons Recipes

Lettuce Soup image

Yield Makes 4 servings

Number Of Ingredients 9

1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Steps:

Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

Lettuce Soup with Croutons image

Provided by Victoria Granof

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon olive oil, plus more to taste
2 shallots, peeled and diced
4 cups chicken or vegetable broth
1 small russet potato, peeled and cubed
2 cups day-old rustic bread, torn into pieces with your fingers
6 cups torn lettuce (any varieties)
1/2 cup fresh leafy herbs, such as basil, parsley, and tarragon
Kosher salt and freshly ground black pepper to taste

Steps:

1. Preheat oven to 350°F.
2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.
3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.
5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
6. Add the salt and pepper, then puree the soup in a blender until smooth.
7. Top with the croutons and serve.